The scotch egg gets a makeover! Creamy soy sauce marinated egg, wrapped in a delicious pork dumpling filling, and coated with super crispy panko, fried to golden-brown, and dipped in a curry-mayo sauce. Mind blown! 
If you’re unfamiliar with a scotch egg, it’s a popular dish served in the United Kingdom. Traditionally it’s a hard-boiled egg, wrapped in seasoned sausage, rolled in breadcrumbs, and then fried. To give it a Japanese spin, I started with a soy sauce marinated egg (shoyu egg), often a topping for ramen. I then adapted a pork dumpling filling that I like to use when I make gyoza (pan-fried Japanese dumplings). It’s then rolled in panko and fried to golden-brown and crispy perfection. To top it off, it’s served with a delicious curry-mayo. Is your mouth watering yet?! 
If you saw my last post (Lox Summer Rolls with Avocado-Lime Dipping Sauce), you may have noticed that I posted my very first video! It was so much fun to create and it certainly helps to demonstrates techniques that my be unfamiliar – sounds perfect for a dish like this, eh? Well… I kinda did a stupid thing. Ok, it was unbelievably stupid!
I had filmed the entire process of making a Japanese Scotch Egg, from start to finish, and I accidentally deleted the file! I was removing unwanted files from my SD card before I started working on the post and instead of waiting to permanently remove the files until after I was done (because my need to keep things clean and organized board-lines on OCD) I removed the files immediately. And you guessed it, my full-length video was in there. I tried everything! Downloading recovery applications, crossing my fingers, praying to the Mac gods, but to no avail. The only video I had remaining, was a shot of me slicing the egg in half. It’s still a nice little clip, but just know, I had a full video tutorial planned for you! But it’s the thought that counts, right? 😉 
- Soy Sauce Eggs
- 3 tablespoons warm water
- 2 teaspoons sugar
- 1 tablespoon sherry vinegar
- ⅓ cup low sodium soy sauce
- 2 large eggs
- Scotch Egg
- ¼ cup flour
- 1 egg, beaten
- ½ cup panko
- ½ pound ground pork
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 scallion, thinly sliced
- ¼ teaspoon Kosher salt
- freshly ground black pepper
- vegetable oil for frying
- Curry-Mayo Dipping Sauce
- ¼ cup mayonnaise
- 1 teaspoon ground curry
- To make the soy sauce marinade, grab a medium bowl (actually a 2 cup measuring cup works nicely, due to its narrow base and high walls). Combine the water and sugar. Stir until the sugar dissolves and then add the sherry vinegar and soy sauce. Set aside.
- Prepare a bowl full of ice water and bring a large saucepan filled halfway with water to a boil. Gently lower the eggs into the boiling water one at a time, using a spoon. Cook for exactly 6 minutes and 50 seconds. Remove the eggs as soon as they are done and transfer them to the ice water. Once cool, gently peel the eggs (the yolks will be soft, so the eggs will be a bit delicate). Transfer the eggs to the soy sauce mixture and marinate in the fridge for 2 to 6 hours. Make sure they are completely submerged, use a small plate placed on top, if needed.
- When you're ready to make the Japanese scotch eggs, prepare your breading station. Place the flour, egg, and panko in 3 seperate bowls.
- In a medium bowl, combine the pork, garlic, ginger, scallion, salt, and a few cracks of pepper. Divide the pork mixture in half. Working with one piece at a time, roll the mixture between your hands to form a ball and then flatten with the palm of your hand - large enough to wrap around an egg. Place a soy sauce marinated egg in the center and wrap the pork around the egg, sealing to completely close and pinch off any excess pork. Repeat with the remaining soy sauce egg.
- Working with one wrapped egg at a time, gently roll it in the flour, shaking off the excess. Then coat in the beaten egg and roll in the panko to completely coat.
- Heat a large, heavy-bottomed pot over medium-high heat. Pour in 2-inches of oil and heat to 375 degrees F. Carefully add the panko crusted eggs to the hot oil. The heat will drop when you add the eggs, but that's ok! You actually want to cook them at 350 degrees F (make sure you maintain this temp throughout the cooking process). Cook, turning occasionally for 5-6 minutes, or until golden-brown. Using a slotted spoon, remove the eggs and allow to drain on a paper towels.
- In a small bowl, combine the mayo and curry powder.
- Serve the Japanese Scotch Eggs and with the curry-mayo immediately. Enjoy!
* Keep the soy sauce mixture if you'd like to marinate more eggs.
* Soy Sauce Egg adapted from Food52 (Momofuku's Soy Sauce Eggs)
I’m glad that I found your website. I love Scotch eggs. My mother made them with Chinese fishcake paste. I’ll try making this with pork and fishcake. Thanks for the inspiration.
I’m glad you found me too! 🙂 A pork/fishcake sounds like a great combo – I’d love to know how they turn out!
Using a ramen egg is simply genius – I’m one of those people who think the eggs are close to being the best part of ramen – gonna give this one a go. I love scotch eggs – my favourite one is a confit duck scotch egg I make – here’s the recipe I use. http://www.timedeating.co.uk/british-dinner-party
The soy sauce egg is the first thing I eat in a bowl of ramen 🙂 Thanks for your link, I’ll check it out!
the ground pork i have in the fridge was for another dish that i am now sooooooo ditching. you and your egg partial video make me insane. i am making these immediately!!!
I was seriously just thinking about you! I was hoping you hadn’t forgotten about me 😛 I love, love reading your comments and I hope you enjoy the Japanese eggs!
Scotch eggs are a popular pub snack in England and I love them. These are a delicious twist that I must try.
I think you’ll really like this scotch egg twist 🙂
Awesome twist on a scotch egg!
Thank so much 🙂
I’m swooning at first site! Egg wrapped in pork, coated in panko, and deep fried sounds out of this world, Kathleen!! I’m sorry about your video. It sounds like something I could have done! 🙂
Eh, that’s what I get for being clean-freak. At least I had these fried little gems to console me 😛
Aw, Kathleen! I’m so sorry about your video. I’ve done that too, with photos … and AFTER I’ve written my post and everything.
At least we have this gorgeous scotch egg to cheer us up. I grew up eating these at parties, and now they’re like ‘cool retro food’! I just LOVE how you’ve adapted this and made it Japanese. Just genius!
Ugh… I couldn’t imagine writing an entire post and then loosing the photos! I guess something like this has happened to us all 🙂
This Scotch Eggs are so cute! Kawaiiii. I always worry about losing files so my computer is full of stuff and it makes my computer so slow! I am looking forward to see your next video:D
Thanks so much! As much as I try to keep my computer clean, it’s so old at this point it’s slower than molasses…. which is perhaps why I’m so quick to delete files 😉
Oh Kathleen, I’ve totally done that before where I’ve accidentally erased the video files. It’s horrifying and awful! 🙁 But I just saw your last video and it was gorgeous, so I can imagine that this one would be just as beautiful too. I enjoyed watching you slice the egg, if that counts! 🙂 This japanese rendition of the scotch egg is awesome and so creative! I can just imagine the flavor and texture explosion here…uhmazingggg!
I glad to hear that I’m not the only one who has done this! The funny thing (or really dumb thing) is that I thought I should wait before I hit the delete button, but I hit it anyway. Doh! 😛
Love these Scotch eggs with Asian flavors! And great job with the videos 🙂 Sorry that you deleted it, it’s happened to me before, so I don’t delete anything now before the post is up 🙂 But my computer is a little clutterer 🙂
Yes, from now on… I’m not deleting a single thing until the post is up!
Awww, love these super adorable Japanese scotch eggs. You are so right, making video is so much fun. Many congratulations on your first video. Love it! 🙂
Thanks, Anu! I hope there are many more to come.
Loving your Japanese inspired scotch egg, with the soya egg, dumpling exterior in a panko breadcrumb and then if that was not good enough a mayo curry dipping sauce. Drooling over here!!! Oh my Kathleen…oh the woes of accidental cleaning. However, I still love your short and sweet video with its upbeat tunes.
Lol, I thought a really upbeat tune was in order after I accidentally deleted those files 😛 Thank you my dear, xo
OMG! These scotch eggs!! I swear, it is so weird how you make all my favorite foods. If we ever meet and go out to lunch, I don’t think we will have a problem picking a place because we apparently like the same kind of foods 🙂 Sorry to hear about you deleting the video. That’s a totally bummer. I do love your videos (forgot to mention that in my summer roll comment) so keep them coming. I got a GoPro for Xmas from the Hubby because he wants me to start doing videos but I haven’t had time to do anything with it due to moving. Oh yeah, have I mentioned how much I hate moving? hahaha! Your videos do inspire me though 🙂
It would be so awesome to met one day! And we would totally destroy lunch 😉
I would love to see you do videos and using a GoPro you could probably do some pretty cools shots – like extreme cooking! And I hate moving too. Are you staying in the area?
We would totally destroy lunch! I’m still surrounded by boxes but hopefully will have some time to get out the GoPro this weekend and play around with it. Thinking of doing a YouTube channel with my dogs too (we got them a dog harness) so my family can see more of their antics. We moved 30 minutes south of where we lived before, so kind of staying in the same area. Didn’t you move from the East coast to the SF Bay area?
What a great idea! GoPro through the eyes of your pups is such a fun idea – they could be your camera crew in the kitchen, because you know they’re not taking their eyes off the food 😉
Yeah, we moved from Atlanta to Oakland. 4 days in the car with 2 young dogs was definitely interesting 😛 Hope you get settled into your new home soon!